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Tarragon Chicken Salad
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Description
This recipe is a twist on my absolute favorite chicken salad that an old restaurant in my hometown was famous for before they closed down. Swathed on buttery croissants and served aside a plate of fruit, it makes for a perfect ladies lunch. I think I’ve almost mastered their delicious dish and I hope y’all try it out and enjoy it as much as I do!
Ingredients
- 1 cup Mayonnaise (I Use Light Mayonnaise)
- 4 teaspoons Tarragon Vinegar
- 3 teaspoons Dried Tarragon
- 3 whole Chicken Breasts
- ½ cups Golden Raisins
- Salt And Pepper, to taste
Preparation
Place chicken in large pot of boiling salt water and cook for about 20 minutes. Meanwhile, place raisins in water, cover and let sit for 15 minutes to plump. Mix together mayo, vinegar and tarragon; keep in the fridge until ready to use.
Once chicken is done, finely shred in a food processor, then place in a serving dish. Stir mayo mixture into chicken until completely combined. Drain raisins and stir into chicken salad. Add salt and pepper to taste.
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